Quick Recipes and Easy

Wine Bottling and Syphoning

The ideal utensils to use for wine making and boiling ingredients & juices are those of excellent quality enamel. Those sold under a brand name are most reliable. The utensils must not be chipped.

It is nearly impossible to pour clear wine from one bottle to another without stirring up the lees. Because of this, it is a excellent plot, to siphon off the clear wine when rebottling it.

Using about a yard and a half of surgical rubber tubing or plastic tubing, siphoning is a very simple operation. First, place the bottles or jars of wine on a table and the empty bottles on a stool or box on the floor. Next, place one end of the tubing in the first bottle of wine and suck the other end of the tube until the wine comes; pinch the tube at your lips and – holding on tight – place this end in the empty bottle and then let the wine flow. As the level of the wine falls, lower the tube into it, being careful not to let it touch the lees. When nearly all of the wine has been transferred, pinch the tube at the neck of both bottles, place one end into the next bottle and allow the wine to flow again.

In this way a constant flow is maintained and you have bottles of crystal-clear wine. The sediment from each bottle may be place together; this will clear in time to leave a small more wine.

Most of you will already have heard of one or other home-made wine and will have chose which to make. For those who have not yet chose, preference for a ‘port* or ‘whisky’ may be the deciding factor and this must rest with yourselves.

I would advise you only in this: make, say, a gallon or a half-gallon of a variety of wines and then choose which you prefer over a period of time. I have whittled my own preference down to nine different wines which I brew regularly according to season, leaving the dried fruit for the time when fresh fruit is not available and when roots – potatoes, etc. – are too fresh for wine-making purposes.

NOTE:

Different recipes will call for slightly different approaches, but it must be remembered that whatever else has to be done, the brew must be kept in a warm place throughout the fermentation period, and that the process after fourteen days* fermentation in the tub is the same with all recipes.

Now select your recipe and go ahead with your wine-making, bearing in mind all that I have warned you about.

James Wilson owns & operates e-homewinemaking.com e-homewinemaking.com, a site providing wine-making tips, tricks and techniques. If you’re interested in making your own wine, visit e-homewinemaking.com e-homewinemaking.com today and sign up for the FREE wine-making mini-course!



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